Chocolate Pecan Biscuits

    23 minutes

    I made up this biscuit recipe when I was going through my kitchen cupboards. They have oats, coconut, chocolate chips and pecans.

    35 people made this

    Serves: 48 

    • 125g butter, softened
    • 125g margarine
    • 1 cup (200g) white sugar
    • 1 cup (150g) light brown sugar
    • 2 eggs
    • 2 tablespoons evaporated milk
    • 2 teaspoons vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 1/2 cups rolled oats
    • 1 1/2 cups dark chocolate chips
    • 1 cup desiccated coconut
    • 1 cup chopped pecans

    Preparation:10min  ›  Cook:13min  ›  Ready in:23min 

    1. Preheat the oven to 190 degrees C. Grease baking trays.
    2. In a large bowl, cream together the butter, margarine, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time then stir in the evaporated milk and vanilla. Combine the flour, baking powder, bicarb soda and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, coconut and pecans. Drop by rounded tablespoonfuls onto the prepared baking trays. biscuits should be spaced about 5cm apart.
    3. Bake for 13 to 15 minutes in the preheated oven until golden brown. Cool slightly on baking trays before removing to wire racks to cool completely.

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    Reviews in English (34)


    Did you ever already know something was going to be good just by mixing up the dough or batter? This was one of those times for me. First, you're already a step ahead given the inviting array of ingredients - oatmeal, chocolate chips, pecans, coconut. I figured these were going to be rich and delicious, provided the dough turned out well, and it did. No wimpy, sissy cookie this! This is a hearty, chewy, flavorful cookie, with loads of contrasting textures. This is a perfect, old-fashioned, basic, lunch-box or cookie jar favorite. One worth making whether you're "spring cleaning" or not. I made no changes other than using half-and half for the evaporated milk- the recipe (and cookie!) is darn good, just as it stands, although there's plenty of room for improvising to include whatever's in your pantry. Just a word of caution - watch baking time carefully! I made fairly good-sized cookies and they were done in 10 minutes.  -  15 Apr 2011  (Review from Allrecipes USA and Canada)


    This recipe is definately a keeper! My family really enjoyed eating these cookies. I did make a few ingredient changes: Instead of using 1/2 cup butter and 1/2 cup shortening, I used 1 cup butter; instead of 2 TBSP evaporated milk, I used 2 TBSP 2% milk; and lastly instead of using 2 cups all-purpose flour, I used 1 cup all-purpose flour and 1 cup whole wheat flour. As another reviewer suggested, I baked for approximately 10 mins. They were 'too' yummy; it was hard to stop at one cookie. Thanks for sharing your recipe!  -  05 Mar 2007  (Review from Allrecipes USA and Canada)


    I just made these after I saw the recipe, because I had a bunch of ingredients that needed to be used too. I overcooked the first sheet full, but I tasted one of those and they were pretty tasty even over-browned. A very good balance of flavors, and very easy to make. It helps to have a stand mixer that you can throw everything into instead of breaking your arm mixing it all yourself. Great cookies, Lisa!  -  15 Mar 2001  (Review from Allrecipes USA and Canada)